Squash purees

Yield: 1 Servings

Measure Ingredient
\N \N Squash
\N \N Milk
\N \N Garlic
\N \N Butter or cream
\N dash Tabasco sauce
\N \N Allspice; ground
\N \N Singaporean chilli sauce

Cook the flesh of dense-textured squashes with a little milk until soft, with a clove of garlic if you like, then mash with a potato masher or puree in a blender. The puree can be further enriched with a knob of butter or cream, or instantly enlivened with a dash of Tabasco, ground allspice, or Singaporean chilli sauce. For a spiced puree, add a little mild spice paste by the teaspoon with cream to taste.

Posted to EAT-L Digest 29 Aug 96 Date: Fri, 30 Aug 1996 16:52:27 EDT From: erika metzieder <100627.3022@...>

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